Can be made with these products:

Keeping the kids entertained during the summer holidays isn`t always easy. Tune in to our Official Facebook Page and meet Food Writer and Great British Bake Off Finalist Miranda Gore Browne and her daughter Eleanor for some summer holiday recipe fun and lots of inspiration. Facebook @Kenwood - 1pm Tuesday 14th August and 16th August 2018

Ingredients

Sweet dough:

250g strong white bread flour

250g plain white flour

125ml warm water

125ml warm milk

7g dried instant yeast

10g fine sea salt

50g caster sugar

1 medium free range egg

50g butter

Icing Sugar:

300g icing sugar

Water

Pink colouring

Sprinkles, cherries etc

Sugared flowers or sweets

Method

Fit the dough hook and bowl to the Kenwood Chef and combine the flours, water, milk, yeast, salt and sugar.

Add the beaten egg and butter and mix to a sticky dough, mix on a low speed for approx 8 minutes. Put the dough in a large buttered bowl, cover with cling film and leave to rise for a couple of hours or until doubled in size.

Once it has doubled in size - knock back the dough.

Divide into roughly 20 equal pieces and roll each into balls. Line a low sided baking tray approx 24cm by 34cm with non-stick baking paper.

Put the balls of dough in neat rows on the lined baking tray (5 rows of 4 balls). Cover the balls of dough with a clean tea towel and leave to prove for at least an hour in a warm part of the kitchen.

Pre heat the oven at 180oC.

Once they have doubled in size place in the pre heated oven and bake for 15-20 mins or until the dough sounds hollow when tapped on the bottom of a bun.

Leave to cool on the baking tray.

Icing:

In two bowls - put half the icing sugar in each. Add a little pink colouring to one bowl then add approx 6 tsps of water to each and mix well with a metal spoon until smooth and glossy.

Spoon a generous teaspoon of icing onto each of the buns alternating between the colours.

Decorate with sprinkles and edible flowers or keep plain and ice with white icing and a glace cherry!

About Miranda Gore Browne

Miranda Gore Browne achieved widespread acclaim as a finalist on the first series of BBC2’s The Great British Bake Off. She was highly praised for her home baking, which was described consistently as both delicious and beautiful. Mary Berry remarked that Miranda reminded her of herself when she was younger. Miranda made a great impression with her “signature bake” biscuits in the form of perfectly dainty decorated shoes, pretty dresses and stylish handbags; and she also featured in BBC2’s The Great British Wedding Cake.

Miranda spent a successful career immersed in Foods at Marks & Spencer, where she gained a wide base of knowledge and expertise in the food industry. This experience has led her to be in demand as a food specialist, consulting for food businesses. She also runs bespoke corporate team days.

About The Kitchen School

Miranda is delighted to be opening the doors of her West Sussex home, and welcoming you to •The Kitchen School. In her bright, homely and beautiful country kitchen you can explore your cookery and homemaking potential. The Kitchen School is an intimate and relaxed environment where you can learn with like-minded people, who enjoy being creative in the kitchen.

There are numerous courses available encompassing Cookery, Baking and Homemaking master-classes. Whether you are a complete beginner or accomplished in the kitchen, Miranda is on hand to ensure you leave feeling confident and inspired.